Who doesn’t love a good cookie? As kids most of us would have traded the chance at money for a sweet bite. As adults they are a well-deserved indulgence. When I asked my wife what she wanted for her birthday this year her answer was simple. She didn’t even hesitate in saying, “I want no-bake cookies. That’s all I want.”
And that, my friends, is exactly what she got.
Knowing that no-bake cookies were to be the vehicle, the next step was choosing a flavor. In my case this was pretty simple. My wife is more than just a little partial to all things peanut butter, so I set out to find a great no-bake peanut butter cookie recipe.
I found it.. Then I made it better. A lot better. Because chocolate makes everything better.
The recipe that inspired this one was incredibly well received at allrecipes.com. The comments were positive and offered helpful insight on changes that could be made, but one comment in particular caught my eye.
This recipe could definitely could use some alterations! 2 1/2 cups of sugar is sufficient. …
My wife is not fond of ultra sweet treats, nor am I, so that comment was taken to heart. I backed off the sugar as suggested and was greeted with a lovely semi-sweet, nutty, buttery cookie that may just be the only no-bake cookie I ever make for the rest of my life. Yes, they are that good. But the chocolate puts them over the top
What I present here is the accidental achievement of what is quite possibly the ultimate no-bake confection. They were a hit with all in our family, who quickly polished all 48 of them off and then asked for more. I’m sure that you and yours will enjoy them as well, so make a batch for your loved ones as soon as you can. You’ll be glad you did, I promise.
Ingredients:
- 2-1/2 cups granulated sugar
- 3/4 cups butter
- 3/4 cups 2% milk
- 1-1/2 cups creamy peanut butter
- 1/2 tsp pure vanilla extract
- 4-1/2 cup oats (quick cooking or old-fashioned, either will work)
- 12 ounces (2 cups) Semi-sweet chocolate chips
Method:
Combine sugar, butter and milk in a saucepan over medium heat. Bring to a full boil and boil for a full minute, stirring often.
Remove from heat. Add peanut butter and vanilla and stir until fully incorporated. Add oats and stir until mix begins to cool. (If using old-fashioned oats, stir to combine and allow to sit in pot for 5 minutes before continuing.)
Spread mixture evenly into a parchment or wax-paper lined sheet pan and set aside until firm (about 1 hour).
Melt chocolate in a bowl over a saucepan of gently simmering water or in the microwave. Pour chocolate over the peanut butter cookies and spread smooth. Refrigerate until set. (about 1/2 hour, but overnight works well.)
Cut into 2-inch squares. Store in layers separated with parchment paper in air tight containers for up to 1 week.
Share and Enjoy!
What I would have done differently had I thought of it at the time:
I’m not really sure if these can be improved by much, but I may try adding a layer of caramel between the peanut butter and the chocolate
Links to other recipes like this:
- No Bake Peanut Butter Cookies III, from Cindy Carnes on allrecipes.com
- No-Bake Cookies, from The Brown Eyed Baker
- No Bake Cookies, from eat bake read
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{ 10 comments… read them below or add one }
Well these sound heavenly — especially with the reduced sugar. Nice job.
They’re nummy. Very nummy
This is similar to the classic chocolate/oatmeal no-bakes–I love peanut butter also, so I will definitely have to try this recipe out!
I think most are very similar. It’s a matter of ratios that make one better than another. This recipe just happens to get everything right.
Okay, they were sounding heavenly till I read your comment at the end about putting a layer of carmel between the chocolate and peanut butter…that’s just devilishly decadent!
This sounds so good. My sister-in-law is famous for her chocolate peanut butter bars. I am going to bring this to our next family get together and have a good old-fashioned show down.
These sound really similar to my favorite childhood treat except instead of oats I use rice krispies and the mixture on top is chocolate and butterscotch- YUM! I like the idea of oats instead of rice krispies- I just might have to try that with my own recipe.
Hi! I have really been enjoying your blog, so I added you to my list of “foodie blog shoutouts” on my own blog! I have a great group of dedicated readers that really enjoy the recipes I post, but I can’t possibly link all of the ones you have that make my mouth water. If you have a page of other blogs you enjoy, I’d love to be on it (if you enjoy my blog as well). Thanks again for the wonderful recipes!
http://reluctantwwfoodie.wordpress.com/foodie-blog-shoutouts/
Excellent! My 18 year old son is my critique……….he snagged a bowl of them to take to his latest gathering…………
I am definitely adding this recipe (which I just tried and LOVED) to my arsenal of killer cookies! Reducing the sugar is a good move as too much can make a cookie immediately but by the third bite starts to dull your senses! Keep the sugar under control and people will come back time and again. Thanks!